I love my Cuisinart ice cream maker. I use it all year round and I am totally in love with David Lebovitz ice cream book THE PERFECT SCOOP.
I almost did not finish making this ice cream. Why? After I roasted the bananas all I wanted to do was sit down with a BIG spoon and eat it all by myself. The smell of roasted bananas was intoxicating. Honestly, I licked the spoon and am guilty of double dipping. It was that good and better. The finished product is rich and creamy. Since it did not require an egg yolk base it was quick and easy. This winning recipe will be repeated many times this summer until I over dose on it and then I will put up my arms and scream "Your a Monkey's Uncle". Just don't expect any screaming from me any time soon!
Roasted Banana Ice-cream
Makes 1 qt.
3 medium ripe bananas, peeled and sliced
1/3 cup light brown sugar
1 1/2 cups whole milk
2 tablespoons sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon course salt
- Preheat the oven to 400.
- In a small baking dish, chop up the bananas and toss in the brown sugar. Bake for around 40 minutes or until the bananas are cooked through, caramelised and golden. Turn them once during cooking. Watch carefully so they do not burn the last few minutes.
- In a blender or food processor, blitz the hot bananas, the syrup from the dish, milk, sugar, lemon juice, vanilla and salt until smooth. Chill this mixture until cold in the fridge.
- Churn in an ice-cream machine until thick.